The basic bagel
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The basic bagel
  Basics    Bagels  
Last updated 6/12/2012 1:26:36 AM. Recipe ID 61081. Report a problem with this recipe.
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      Title: The basic bagel
 Categories: Breads
      Yield: 12 Servings
 
      2 c  Warm water (100 to 115
           -deg.F)
      2 pk Active dry yeast
      3 tb Sugar
      3 ts Salt
           About 5 3/4 cup all-purpose
           -flour (unsifted)
      3 qt Water with 1 Tbl sugar
           Cornmeal
      1    Egg yolk beaten with 1 Tbl
           -water
 
  Combine water and yeast in the large bowl of an electric mixer; let
  stand 5 minutes. Stir in sugar and salt; gradually mix in 4 cup of
  the flour. Beat at medium speed for 5 minutes. With a spoon, mix in
  about 1 1/4 cups more flour to make a stiff dough. Turn out on a
  floured board and knead until smooth, elastic, and no longer sticky,
  about 15 minutes; add more flour as needed (dough should be firmer
  than for most other yeast breads). Place in a greased bowl, cover,
  and let rise in a warm place until almost doubled, about 40 minutes.
  Knead dough lightly, then divide into 12 equal pieces. To shape,
  knead each piece, forming it into a smooth ball. Holding ball with
  both hands, poke your thumbs through the center. With one thumb in
  the hole, work around perimeter, shaping bagel like a doughnut, 3 to
  3 1/2 inches across. Place shaped bagels on a lightly floured board,
  cover lightly, and let stand in a warm place for 20 minutes. Bring the
  water-sugar mixture to boiling in a 4 or 5 quart pan; adjust heat to
  keep it boiling gently. Lightly grease baking a baking sheet and
  sprinkle with cornmeal. Gently lift one bagel at a time and drop into
  water; boil about 4 at a time, turning often, for 5 minutes. Lift out
  with a slotted spatula, drain briefly on a towel, and place on the
  baking sheet. Brush bagels with the egg yolk glaze and bake in  a 400
  deg.F oven for about 35 to 40 minutes, or until well browned and
  crusty. Cool on a rack. Makes 12.
  
  WHOLE WHEAT BAGELS -----+-----+------ Follow basic recipe, omitting
  sugar; use 3 Tbl honey instead. In place of the flour, use 2 cups
  whole wheat, 1/2 cup wheat germ, and about 2 3/4 cups all-purpose
  flour. Mix in all the whole wheat flour and wheat germ and 1 1/4 cups
  all-purpose flour before beating dough. Then mix in about 1 1/2 cups
  more all-purpose flour, knead, and finish as directed.
  
  PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting sugar; instead
  use 3 Tbl dark molasses. In place of the flour use 2 cups each rye
  and whole wheat and about 1 3/4 cups all-purpose flour. Add all the
  rye and 1 cup each of the whole wheat and all-purpose before beating
  dough. Then add remaining 1 cup of whole wheat and about 3/4 cup more
  all-purpose flour, knead, and finish as directed.
  
  MORE BAGEL VARIETY ----+-----+------- Try adding 1/2 cup instant
  toasted onion to the whole wheat or basic bagels; add it to the yeast
  mixture along with the sugar and salt. Or sprinkle 1/2 tsp poppy or
  sesame seed or 1/4 tsp coarse salt on each glazed bagel before
  baking. Or add 1 Tbl caraway seed to pumpernickel bagels, then
  sprinkle each glazed bagel with 1/2 tsp more caraway seed before
  baking.
 




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Recipe ID 61081 (Apr 03, 2005)

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